Directions

1. Thinly slice the pork and then cut into small slices, about 1/2-inch by 1 inch. Set aside. Cut kernels from corncobs; one at a time, stand each cob on a cutting board and use a cleaver or chef’s knife to slice the kernels off the cob; set aside.
2. Place a wok or large skillet over high heat. Add lard or oil, and when it is hot, toss in garlic. Stir-fry for a moment, add pork and Sichuan paper. Stir-fry for several minutes, add the chilies and 1/2 teaspoon of salt and stir-fry until pork has changed color all over, another minute or so. Add corn and stir-fry for about a minute, then add remaining 1/2 teaspoon salt. Stir-fry until corn is cooked through and tender, another 3 to 4 minutes. Drizzle on a little toasted sesame oil, if using; and add green onions, if using.
3. Turn out and serve hot or at room temperature with rice.